Warm Gluten-Free Biscuits

Warm Gluten-Free Biscuits Author: Canadian Living Credits: Warm Gluten-Free Biscuits

These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2013

Ingredients

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/4 cup cold lard cubed
  • 1/2 cup buttermilk

Method

In bowl, whisk together sorghum flour, tapioca starch, potato starch, baking powder, sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring, just until soft sticky dough forms.

Turn dough out onto parchment or waxed paper; form into 6-inch (15 cm) long log. Cut into 6 rounds; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Bake in 450ºF (230ºC) oven until light golden, about 14 minutes.

Nutritional facts Per biscuit: about

  • Fibre trace
  • Sodium 326 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 157.0
  • Total fat 8 g
  • Potassium 79 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 19 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Warm Gluten-Free Biscuits

Login